My pickle boy is home and we are now out of spicy dill pickles! It's a good thing it's cucumber season! It's even better that Caleb is home to help me prepare our crop. Spicy Dill Pickles are one of the first foods I ever canned almost twenty-five years ago and they remain a staple in our pantry. These are such a staple that I grow my own dill, jalapenos and garlic to have on hand!
Spicy Dill Pickles
3 lbs of 4" pickling cucumbers
6 cups water
2 cups white vinegar
1 large sprig of fresh dill per jar
1 cloves of garlic per jar
Wash and scrub the outside of the cucumbers, cutting the stems and blossom ends off. In a large pot bring to boil water, vinegar and pickling salt stirring until salt is dissolved and boil for approx 3-5 minutes.
In each sterilized Ball Wide Mouth Quart Jars
place 1 garlic clove, 1 large sprig of dill, and one small jalapeno. Next, pack each jar with cucumber spears. Fill each jar with the prepared vinegar liquid mixture leaving ½" space from the top of the jar. Wipe jars and rims clean and place sealing lid and tighten bands by hand.
place 1 garlic clove, 1 large sprig of dill, and one small jalapeno. Next, pack each jar with cucumber spears. Fill each jar with the prepared vinegar liquid mixture leaving ½" space from the top of the jar. Wipe jars and rims clean and place sealing lid and tighten bands by hand.
Process the jars of cucumbers by placing them in a pot covering jars with water and allow to boil for 15 minutes.
Let stand at room temperature for 3 weeks before serving. Jars can be stored in a cool dry place for up to 1 year. This recipe yields four quarts.
We remember the fish we ate in Egypt at no cost—also the cucumbers, melons, leeks, onions and garlic. Numbers 11:5
No comments:
Post a Comment